Baby backs in 3 hours

Mark_B_Good

4TheGrillOfIt said:

Mark_B_Good said:

4TheGrillOfIt said:

Mark_B_Good said:

4TheGrillOfIt said:

That is the main reason to foil ... you'd never get the same tenderness without it ...

Perhaps you can’t.  

To each his/her own.  I know what works consistently with my cooks. I believe in the philosophy ... a nicely sealed foil acts like a pressure cooker, and will tenderize the meat will keeping it juicy ... without the foil, I don't believe you can get the same result.

Hey, I believe you when you state you can’t get the same result.  

Neither can "you" LOL ... it's two different processes. It's technically impossible to get the exact same result ... LOL. But perhaps I'm being more picky than you.

I have no problem with foil.  However, you stated twice that one can’t get tender ribs without foil and that is absolutely incorrect—especially when it comes to cooking in an Egg.

Guys, honestly, are we designing a rocket here to save humanity? Why are y'all so sensitive. Just do what you do. Who cares in the end? Really? When we all dead, no one will remember these posts. It's ribs, for crying out loud. I give my advice, you give yours. Get on with life. Lol. Worry about more important things ...

Perhaps I should have said you can get the ribs AS tender without the foil. I just don't understand how you can evaporate moisture from the unwrapped rjb, and say you can get it equally as tender and tasty. 

I've tried both many, many, many, many, many times. And not just mine, but sworn pros. I like the wrapped method ... but with care. Too long wrapped, and yes you end with mush. That doesn't mean the technique sucks. It means you have to adjust it, to get the same awesome outcome others do.

pgprescott

4TheGrillOfIt said:

Mark_B_Good said:

4TheGrillOfIt said:

Mark_B_Good said:

4TheGrillOfIt said:

That is the main reason to foil ... you'd never get the same tenderness without it ...

Perhaps you can’t.  

To each his/her own.  I know what works consistently with my cooks. I believe in the philosophy ... a nicely sealed foil acts like a pressure cooker, and will tenderize the meat will keeping it juicy ... without the foil, I don't believe you can get the same result.

Hey, I believe you when you state you can’t get the same result.  

Neither can "you" LOL ... it's two different processes. It's technically impossible to get the exact same result ... LOL. But perhaps I'm being more picky than you.

I have no problem with foil.  However, you stated twice that one can’t get tender ribs without foil and that is absolutely incorrect—especially when it comes to cooking in an Egg.

Awfully passionate about not wrapping IMO. You can make perfectly good ribs either way. You should note that people who make a living on the razors edge in competition all wrap them. 🤷🏼‍♂️🤷🏼‍♂️

They rarely bother at home unless practicing their craft as it requires more work and attention to avoid the mushy overcooked meat you describe. Also ribs is good. It’s just a degree of good you two are squabbling over. 

Carry on by all means. 🍖🍖

4TheGrillOfIt

@pgprescott what we have hear is a failure to communicate.  I never said anything about wrapped vs. unwrapped or stated that not wrapping was superior.  I simply stated that tender ribs can be achieved without wrapping.  

pgprescott

4TheGrillOfIt said:

@pgprescott what we have hear is a failure to communicate.  I never said anything about wrapped vs. unwrapped or stated that not wrapping was superior.  I simply stated that tender ribs can be achieved without wrapping.  

I think he said equally as tender, but who cares. Carry on. 

4TheGrillOfIt

Mark_B_Good said:

Perhaps I should have said you can get the ribs AS tender without the foil. I just don't understand how you can evaporate moisture from the unwrapped rjb, and say you can get it equally as tender and tasty. 

Might I suggest two additional options: spritz or mop.  I know a lot of cats in BBQ that spend a great deal of time on mop recipes.  This not only gives moisture, but can add some complexity of flavor just like wraps.  
 

As Harry Soonsays, every thing in BBQ is a 3 hour argument and a Jerry Springer fist fight.  😊. 

Mark_B_Good

4TheGrillOfIt said:

Mark_B_Good said:

Perhaps I should have said you can get the ribs AS tender without the foil. I just don't understand how you can evaporate moisture from the unwrapped rjb, and say you can get it equally as tender and tasty. 

Might I suggest two additional options: spritz or mop.  I know a lot of cats in BBQ that spend a great deal of time on mop recipes.  This not only gives moisture, but can add some complexity of flavor just like wraps.  
 

As Harry Soonsays, every thing in BBQ is a 3 hour argument and a Jerry Springer fist fight.  😊. 

LOL.  Well, I haven't tried to spritz or mop along the way ... perhaps that does wonders to seal the exterior, and prevent excessive evaporation of moisture. Knowing me, and how often I get distracted in the middle of my cooks ... the foil I would have to say is "easier" ... I just wrap and need to know when to unwrap ... I started wrapping for 2h ... wash mush as you guys say ... WAY too long, but a remnant of taking the 3,2,1 method too literal.

I've since adjust to 1h to 1h15 min in foil.  But I do check ... if I have time, I'll do a bend test ... but often, just poking around with a toothpick and knowing what it should feel like, let's me hit the target all the time (as long as I don't get distracted and start checking after about 1h).  

And ... I'd say one more thing ... you know after you've done something sooooo many times, and finally get it right and repeatable ... you know how you just are reluctant (afraid) to try something else ... for fear of spoiling the meat.  I think that's where most of us are coming from, by fervently protecting our method. I'm more willing to make minor adjustments.

Here's a question though. After about 1h in the foil, I unwrap the foil, but leave the ribs in the foil ... opening the top (fully) only.  This allows me to use indirect heat to start basting, and building that nice coating. I'm still experimenting on that part. I usually based 3 times ... with 10 min in between ... so after 30 minutes, they're done. Then I pull the ribs out by grabbing the foil (which is why I keep the foil under the ribs ... makes it way easier to pull them out) ... and I let the sit for 10 to 15 minutes.  A guy at a restaurant told me, in order to stop the ribs from falling apart, let them cool, so the skin tightens around the bone ... it does make a difference. 

Anyhow, that was the prep for my question ... what is your basting method? Are you doing it through the cook, or towards the end?

skywarrior

what about butchers paper?

Mark_B_Good

Here's my latest with my 2.5, 1.5, 0.5 method. Turned out incredible. Fall off the bone, but just enough hold that the ribs didn't come apart when handled. Tasty ... good smoke flavor and BBQ glaze.

Mark_B_Good

skywarrior said:

what about butchers paper?

Considering the experience with brisket ... butchers paper tends to leak more moisture ... so I'd expect ribs to be drier with butchers paper ... as opposed to using a well sealed foil wrap.

RyanStl

It's not a problem with ribs, but a couple times I've noticed lower than expected dome temps. The temp probe was hitting the meat in those cases.